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Tea became a drink of the religious classes in Japan when Japanese priests and envoys, sent to China to learn about its culture, brought tea to Japan. Ancient recordings indicate the first batch of tea seeds were brought by a priest named Saichō (最澄) in 805 and then by another named Kūkai (空海) in 806.
Yaupon tea was not just popular in the North American South, it was also traded and drunk in Europe, including in Paris and London. [13] In Europe, the tea was known as Carolina tea or South Seas Tea in London and as Apalachine in Paris. [3] It was also promoted as a medicinal tea. [13]
In operation since 1883, [1] it is the oldest tea plantation in Europe. [2] The company produces black and green tea . Green and black tea plantations were introduced to the island in the 19th century, from seeds brought by ships returning from the Eastern world and with the help of technical expertise provided by a Chinese man called Lau-a-Pan ...
Robert Fortune (16 September 1812 – 13 April 1880) [1] was a Scottish botanist, plant hunter and traveller, best known for introducing around 250 new ornamental plants, mainly from China, but also Japan, into the gardens of Britain, Australia, and North America.
Eisai (Yosai) came to Tiantai mountain of Zhejiang to study Chan (Zen) Buddhism (1168 AD); when he returned home in 1193 AD, he brought tea from China to Japan, planted it and wrote the first Japanese treatise on tea, called Kissa yojoki (喫茶養生記, Treatise on Drinking Tea for Health). This was the beginning of tea cultivation and tea ...
The different words for tea fall into two main groups: "te-derived" and "cha-derived" (Cantonese and Mandarin). [2]Most notably through the Silk Road; [25] global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, the Indian subcontinent and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions ...
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
The first documented use of tea in cooking is a recipe for tea cream by La Chapelle, published in Le Cuisinier moderne in 1742; this recipe remained the only use of tea in French cuisine until the 19th century, before the development, as in other countries, of sweet recipes based on tea: financier, cakes, crème brûlée or madeleines.